scholarly journals Does Food Safety Risk Perception Affect the Public’s Trust in Their Government? An Empirical Study on a National Survey in China

2019 ◽  
Vol 16 (11) ◽  
pp. 1874 ◽  
Author(s):  
Guanghua Han ◽  
Simin Yan
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Political Participation ◽  
Social Trust ◽  
Trust In Government ◽  
Safety Risk ◽  
Different Dimensions ◽  
Low Levels ◽  
The Government ◽  
Food Safety Risk

This paper studies the impacts of food safety risk perception on the different dimensions of governmental trust. A logistic regression model was constructed based on the multidimensional analysis of government trust (i.e., competence, benevolence and honesty) with food safety risk perception, economic growth, combating corruption, social trust, political participation and demographic characteristics as explanatory variables. The main findings are that respondents with low levels of food risk perception, high political participation and a positive evaluation of economic growth and anti-corruption performance show high levels of trust in government competence, benevolence and honesty. Social trust has a spillover effect, which has a significant impact on government competence and benevolence but has no significant impact on the honesty of the government, which reflects the distinction between different dimensions of the public’s trust in their government. Highly educated people have low levels of trust in government competence, high levels of trust in government benevolence, and no significant impact on the judgment of government honesty. In general, the public speak lowly of the status of food safety and have limited interest in political participation. The government is better to strengthen food safety supervision and develop social capital to further enhance the public’s governmental trust.

Travel destination choice: does perception of food safety risk matter?

2019 ◽  
Vol 122 (6) ◽  
pp. 1919-1934
Author(s):  
Ruth M.W. Yeung ◽  
Wallace M.S. Yee
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Two Dimensions ◽  
Perception Of Risk ◽  
Safety Risk ◽  
Content Type ◽  
Demographic Groups ◽  
The Government ◽  
Travel Industry ◽  
Food Safety Risk

Purpose The purpose of this paper is to explore the relationship between risk characteristics, risk perception and future travel intention in the context of food safety risk. Design/methodology/approach This research used a structured questionnaire administered to a convenience sample of 715 participants. By using structural equation modelling method, a travel intention framework was successfully developed to test the impact of characteristics of food safety risk on perception of risk, and subsequently on travel intention. In addition, the framework was also tested and compared with different demographic groups. Findings The research confirms that the characteristics of risk have impact on the two dimensions of perception of risk, namely, likelihood of occurrence and consequence of occurrence in turn travel intention. Furthermore, characteristics of risk affect demographic groups differently. Research limitations/implications The finding of this study offers insight into the distinct effects between the two dimensions, namely, likelihood and consequence of risk perception and each dimension consists of different loss components and has different effect on travel intention. Practical implications The framework provides insight to the government and travel industry that risk perception is a paramount issue for travellers when making destination decision. As such, the government and travel industry should take action to prevent the occurrence of food risk and to reduce the severity consequence of the risk when it occurs. Originality/value This research is one of the few studies generating new insights into perception of food safety risk in international tourism from the social science and marketing perspective.

scholarly journals Evolution Model of Health Food Safety Risk Based on Prospect Theory

2018 ◽  
Vol 2018 ◽  
pp. 1-12
Author(s):  
Jun Luo ◽  
Baichao Ma ◽  
Yongle Zhao ◽  
Tingqiang Chen
Keyword(s):  
Food Safety ◽  
Prospect Theory ◽  
Evolutionary Game ◽  
Safety Information ◽  
Subjective Perception ◽  
Health Food ◽  
Safety Risk ◽  
Risk Evolution ◽  
The Government ◽  
Food Safety Risk

In the growing market of health food, certain disturbances occur, such as uneven quality of products, imitation of health food, prohibited drug content in health food, functional efficacy, and actual disagreement. The safety of health food has attracted wide attention from all walks of life. In this study, we constructed a three-party game model of health food safety risk evolution, which includes health food enterprises, health food consumers, and government regulators, based on prospect theory and evolutionary game method. We also consider the attributes of “trust products” of health food, the ability to identify the safety information of health food, the subjective perception of the efficacy of health food, and the certification effect of the regulatory information of the government supervision department. The influence mechanism of these factors, including the cost of searching for health food information, consumers’ subjective perception of health food efficiency, and the certification effect of supervision departments, on health food safety risk evolution is described using theoretical deduction and simulation analysis. On this basis, the corresponding conclusions are established, which provide a theoretical basis for further exploration of the strategy of health food market governance.

scholarly journals Food Safety Risk Information-Seeking Intention of WeChat Users in China

2020 ◽  
Vol 17 (7) ◽  
pp. 2376 ◽  
Author(s):  
Zhaohui Yang ◽  
Krishna P. Paudel ◽  
Xiaowei Wen ◽  
Sangluo Sun ◽  
Yong Wang
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Information Seeking ◽  
Educational Background ◽  
Risk Information ◽  
Equation Modeling ◽  
Safety Risk ◽  
Safety Risks ◽  
Food Safety Risk ◽  
The Impact

Consumers’ food safety risk information-seeking behavior plays a vital role in improving their food quality and safety awareness and preventing food safety risks. Based on the Risk Information Seeking and Processing Model (RISP), this paper empirically analyzes the food safety risk information-seeking intention of consumers in WeChat and influencing factors under the impact of food safety incidents. We use data from 774 WeChat users and apply the Structural Equation Modeling (SEM) approach. We also conduct multigroup analysis with demographic characteristics as moderating variables. The results demonstrated that: (1) Risk perception (p ≤ 0.01) has direct significant positive effects on consumers’ intention to seek food safety information. Besides, higher risk perception (p ≤ 0.01) regarding food safety risks will make people feel more anxious and threatened, and then expand the gap between the information they need and the relevant knowledge they actually have (p ≤ 0.1), which will further stimulate them to seek more information (p ≤ 0.05). (2) Informational subjective norms (p ≤ 0.01) can not only directly affect consumers’ information-seeking about food safety, but also indirectly affect consumers’ intention through information insufficiency (p ≤ 0.01). (3) The more consumers trust the relevant channels (p ≤ 0.01), the stronger their intention to search for food safety risk information. Moreover, the multiple-group analysis also shows that the effects of consumers’ gender, age, educational background, and average monthly earnings are different among different groups. Furthermore, implications are put forward for food safety risk communication efforts in China.

scholarly journals A meta-analytic review of food safety risk perception

Food Control ◽  
2020 ◽  
Vol 112 ◽  
pp. 107089 ◽  
Author(s):  
Vinicius Antonio Machado Nardi ◽  
Rafael Teixeira ◽  
Wagner Junior Ladeira ◽  
Fernando de Oliveira Santini
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Safety Risk ◽  
Analytic Review ◽  
Food Safety Risk

Linkages among food safety risk perception, trust and information: Evidence from Hanoi consumers

Food Control ◽  
2020 ◽  
Vol 110 ◽  
pp. 106965 ◽  
Author(s):  
Thanh Mai Ha ◽  
Shamim Shakur ◽  
Kim Hang Pham Do
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Safety Risk ◽  
Food Safety Risk

scholarly journals Food Safety Risk Communication between the Food Regulator and Consumer in China: An Evolutionary Game Perspective

Complexity ◽  
2021 ◽  
Vol 2021 ◽  
pp. 1-17
Author(s):  
Ying Zhu ◽  
May Chu ◽  
Xiaowei Wen ◽  
Yiqin Wang
Keyword(s):  
Food Safety ◽  
Risk Communication ◽  
Central Government ◽  
Equilibrium Points ◽  
Communication Strategies ◽  
Evolutionary Game ◽  
Risk Governance ◽  
Safety Risk ◽  
The Government ◽  
Food Safety Risk

Food safety risk communication has attracted widespread attention in China. The government is the leader in food risk communication. It has even more impact on consumers’ willingness to communicate food risk. Thus, this paper constructs a risk communication game model composed of the central government, local government, and consumers under food safety regulatory agencies in China. Based on the evolutionary game theory, we achieved the evolutionary stable equilibrium points under complying different constraint conditions by solving the replicator dynamic equations of parties in the dynamic system. In the end, some numerical examples have been displayed to simulate the agents’ choices. The results show that penalty cost, governance intensity, communication cost, and reputation of the government have an essential impact on consumers’ enthusiasm for food safety risk communication decision-making behavior. Furthermore, the choice of food safety risk communication strategies is performed with a dynamic process, which is constantly adjusted and optimized. The evolutionary game system can converge on an ideal state under certain conditions. Moreover, this study proposes suggestions and measures conducive to the tripartite game, which can offer valuable guidance on food risk communication practice and improve government efficiency in China. This research can provide the evolutionary mechanism and broaden our understanding of the relationship between food safety risk governance and food risk communication strategies.

Comparing the Microbiological Status of Pre- and Postharvest Produce from Small Organic Production

2015 ◽  
Vol 78 (6) ◽  
pp. 1072-1080 ◽  
Author(s):  
AIXIA XU ◽  
DONNA M. PAHL ◽  
ROBERT L. BUCHANAN ◽  
SHIRLEY A. MICALLEF
Keyword(s):  
Food Safety ◽  
Organic Production ◽  
Wash Water ◽  
Small Scale ◽  
Organic Farms ◽  
Production Scale ◽  
Safety Risk ◽  
Leafy Greens ◽  
Postharvest Handling ◽  
Food Safety Risk

Consumption of locally, organically grown produce is increasing in popularity. Organic farms typically produce on a small scale, have limited resources, and adopt low technology harvest and postharvest handling practices. Data on the food safety risk associated with hand harvesting, field packing, and packing-house handling with minimal treatment, at this production scale, are lacking. We followed produce from small organic farms from the field through postharvest handling and packing. Pre- and postharvest produce (177 samples) and water (29 samples) were collected and analyzed quantitatively for Escherichia coli, total coliforms (TC), aerobic bacteria (APC), yeasts, molds (M), and enteric pathogens. No pathogens were recovered. E. coli was detected in 3 (3.6%) of 83 preharvest produce samples, 2 (6.3%) of 32 unwashed and 0 of 42 washed postharvest produce samples, and 10 (34.5%) of 29 water samples. No correlation was found between bacterial levels in irrigation water and those on produce. Postharvest handling without washing was a factor for APC and M counts on tomatoes, with lower frequencies postharvest. Postharvest handling with washing was a factor for leafy greens for TC counts, with higher frequencies postharvest. APC (P = 0.03) and yeast (P = 0.05) counts were higher in preharvest than in unwashed postharvest tomatoes. Washed postharvest leafy greens had higher M counts (P = 0.03) and other washed produce had higher TC counts (P = 0.01) than did their preharvest counterparts. Barriers were found to the use of sanitizer in wash water for leafy greens among small farms using organic practices. Hand harvesting and dry handling did not appear to be associated with a significant food safety risk, but washed leafy greens carried higher levels of some microbial indicators, possibly because of the lack of sanitizer in the wash water. The development of resources and materials customized for this sector of growers could enhance dissemination of information on best practices for handling of leafy greens.

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